(4-6 page, 1.5 line spacing, 12 pt. Times New Roman font) paper This paper will discuss sustainability and eco-friendliness as a trend in the foodservice industry. The information needs to be interesting and insightful.
– There should be a clear articulation of the key points and utilize AT LEAST 7 sources (all sources need to be dated 2019 and later as we are looking at a trend; please try to utilize all of the sources that are attached and listed below).
– Integrate the trend with real-life scenarios to include examples from the hotel and restaurant industry.
– Discuss the advantages and disadvantages of the foodservice trend.
– Discuss why the trend is occurring.
– Discuss if any part of the trend was affected by COVID-19 and if the trend will stick around after COVID-19. I have uploaded some resources that can be used. In some of the uploaded sources, there are sections that are highlighted that should be used in the paper. Here is also some additional resources that can be utilized: – Trend Info / Why: o https://www.ktchnrebel.com/foodservice-trends-2021/ o o o o o – COVID-19 Related: o o (could also be disadvantage) o o – Examples of the Trend: o o o – Advantages & Disadvantages: o o o o